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Friday, January 27, 2017

Fresh Strawberries and (Sour) Cream Bundt Cake

When strawberry season rolls around, you have to make a cake. The sour cream makes for a deliciously moist bundt cake studded with yummy fresh strawberries.

I have been wracking my brain trying to decide what to make for Valentine's Day this year. I wanted something sweet and fun, but not too complicated. I have a heart bundt pan, so it seemed like the perfect way to infuse a little love into the situation. Of course a cake never hurt anything either. I was really tempted to do something chocolaty and rich and luscious. But we just did the Devil's Food Cake and I was feeling a little more in the mood for bright and fresh.

I was scouring the grocery store for ideas when the pretty red strawberries caught my eye. After a winter of expensive and tasteless strawberries, it is nice when good fresh tasty berries start to hit the shelf again. The time is now! They aren't at their cheapest in my area yet, that won't come for a couple of months. But they are full of flavor and much more affordable than even a few weeks ago.

It turns out a simple sour cream bundt cake with chopped strawberries is a perfect balance of flavor. The cake had a delicate crumb and a nice look. It had a nice buttery flavor and the sweetness was cut by the sour cream and a bit of lemon juice. Everything about it exceeded my expectations. It would be a fun way to treat your loved ones on Valentines day, but it also strikes me as a perfect Easter cake or spring birthday cake.

All it took was stirring together a few quick ingredients, folding in some chopped strawberries and baking it to golden perfection. You are just sure to love it!

Yield: serves 12Author: Cooking With Carlee

Fresh Strawberries and Cream Bundt Cake

When strawberry season rolls around, you have to make a cake. The sour cream makes for a deliciously moist bundt cake studded with yummy fresh strawberries.

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

Cake

1 cup butter, softened

2 cups sugar

3 eggs, at room temperature

2 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream

2 T lemon juice

2 cups chopped strawberries

Glaze

1 cup powdered sugar

1/2 tsp vanilla

3-4 T cream

instructions

Preheat your oven to 375 F.

Cream together butter and sugar until light and fluffy.

Beat in eggs, one at a time until completely incorporated.

In a small bowl, stir together flour, baking soda and salt.

Mix lemon juice and sour cream in butter mixture.

Stir in flour mixture until just combined.

Fold in chopped strawberries.

Prepare a large bundt pan in your favorite way (I use the spray with the flour in it, but do what you like best.)

Spread batter into the pan. Place in the oven and reduce heat to 325F. Bake for one hour, or until the cake tests done.

Allow cake too cool in the pan for 10 minutes and then turn out onto a wire rack or your serving platter. Allow to cool completely.

For the glaze, stir together sugar, vanilla and cream. Adjust consistency with a bit more cream or powdered sugar until you get a nice thick consistency, but thin enough to drizzle. Drizzle over cake.

38 comments:

Well, guess what I have in the oven as we speak? Heart shaped strawberry cream cheese muffins!!!! Great minds girl!!! Your cake is GORGEOUS, festive and looks sooooo GOOD!!!!!! let's have a heart shaped foods party, I did mini heart shaped meatloaves last Sunday!!

Let's do it, a heart shaped foods party would be fun! Everything is cuter when it's heart shaped. I love the meatloaf idea too and strawberry cream cheese muffins sound delicious. Now I'm hungry! Have a great weekend, Andrea!

Hi Carlee, this cake does sound a nice change to chocolate cake, although I can never get enough of nice chocolate cake! It will be a few weeks before we start to see nice strawberries in the shops, but will give this cake a go when I see some.... Do you think frozen strawberries would work? They may be a little too wet, don't you think?

It is hard to go wrong with a chocolate cake, but this one is a nice delicate fresh change. It does seem like frozen strawberries might let off a bit too much liquid. If nothing else, I would be sure to defrost and drain them well first.

Definitely healthy. I mean fruit, dairy... ummmm, fruit and dairy! I do love a rich chocolate cake too (I know, surprisingly!) but I do really like a delicate cake like this too. Really, I try not to discriminate against any cake ;-)

Wow! This cake is so gorgeous and elegant. Love it! Pinned and sharing. Thank you for joining us at Family Joy Blog Link-Up Party last week. I hope you will join our next party starting Sunday at noon EST.